Preparation

Rinse ducks, pat dry and cut in half. Cut into halves. Season with salt and pepper and place in a roasting pan. Set pan into wood burning oven and roast until lightly browned, turning as necessary. When completed, remove from oven and place roasted ducks into a large stock pot and cover with cold water. Set on stovetop and bring to a boil, reduce heat and simmer for about 2 hours or until meat falls easily from bone. Remove and drain (reserve liquid). Set aside to cool. Pull meat free from bones and roughly chop.